Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction: Effect on Protein Structure and Gel Properties

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1293-1299

  Sun, Yuanxia ^a   Hayakawa, Shigeru ^a   Izumori, Ken ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

D psicose; Gelling property; Glycation; Maillard reaction; Ovalbumin

Indexed keywords

FRUCTOSE; GELLING AGENT; GLUCOSE; KETOSE; OVALBUMIN; TRYPTOPHAN;

ARTICLE; CHEMICAL MODIFICATION; COVALENT BOND; CROSS LINKING; FLUORESCENCE; GEL; GLYCATION; HUMIDITY; INFRARED SPECTROSCOPY; PROTEIN AGGREGATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STRUCTURE; PROTEIN TERTIARY STRUCTURE; STRUCTURE ANALYSIS;

EID: 1542376970     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030428s     Document Type: Article

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